Culinary Arts

The Hospitality Department will offer opportunities for student involvement in industry specific clubs and student organizations.

The Hospitality Department will offer opportunities for student participation in professional competitions.

Students will participate in Service Learning designated courses.

The hospitality department will collaborate with industry stakeholders to enhance classroom learning.

CULN 180 – Recipe costing of selected menu items and comparison to actual menu pricing.

In this case, students were assessed on whether or not they correctly completed the recipe costing assignment. Six out of eleven of them correctly completed the assignment while five out of eleven did not (which includes one that failed to turn in the assignment). 

Faculty use consistent approaches and tools across the curriculum to reinforce HOSP 130 recipe costing standards; however there are still students that struggle to find success. Further analysis of the completed assignments is necessary to determine any common mistakes/errors among submissions. 

In this instance, we were not successful in meeting the benchmark (80% of students would correctly complete the recipe costing); we only hit 55%. We will continue to monitor this outcome for ways to increase success. 

BKNG 280 - Students will complete a poster project to advertise two bakeshop items. 

Some changes had to be made to the plan. The original plan had HOSP 100 scheduled for assessment; this course doesn't run in the Spring. At the January 2020 Assessment Day, the department decided to change the course to BKNG 280. The original plan included an advertising poster assignment. However, this also changed once the campus closed and shifted to an online learning environment. Instead, students were asked to participate in online discussions pertaining to marketing in the baking industry. The results show data from one such discussion prompt. 

The original benchmark was that 100% of students would earn an 80 or higher on the assignment. In this case, we did not meet the benchmark. However, if the one student who did not complete the assignment was removed from the data, 100% of students would be meeting/exceeding (85 or higher). This, again, brings into question what to do with incomplete or missing assignments. 

Activity level of clubs as measured by the number a type of events offered.

The Hospitality department runs six student clubs and organizations: Meeting Professionals International, International Food Service Executives Association, Hotel Management Society, Escoffier Club, Patissier Club and Club Managers Association of America. 

This measure looks at the activity level of our department clubs by simply calculating the total number of events/activities hosted throughout the academic year. Events/activities were defined as meetings, social events, trips, fundraising activities, and community service events. 

To track data, club advisors and student presidents were surveyed and BroncoCONNECT was consulted. The data was aggregated to present the final totals: 

• MPI: 20
• IFSEA: 18
• HMS: 0 
• Escoffier: 10
• Patissier: 0
• CMAA: 1 

The benchmark was that each club would hold at least 10 events per academic year. Only three out of six of our clubs reached that benchmark, we are only halfway to the benchmark. 

This could be for several reasons: 

• inaccurate or lack of reporting
• inactive clubs - due to lack of student or advisor leadership
• possible over-saturation (too many clubs, not enough students)
• lack of physical space (when campus shut down, we lost the opportunity to hold events)

Number of community service hours completed.

The Hospitality department runs six student clubs and organizations: Meeting Professionals International, International Food Service Executives Association, Hotel Management Society, Escoffier Club, Patissier Club and Club Managers Association of America. 

This measure looks at the number of community service hours completed by members of these clubs (as a grand total). 

To track data, club advisors and student presidents were surveyed and O'Connor Center for Community Engagement was consulted. The data was aggregated to present the final totals: 

• MPI: 40
• IFSEA: 30
• HMS: 0 
• Escoffier: 30 
• Patissier: 0
• CMAA: 0

Grand Total: 100

The benchmark was that the department clubs would complete at least 50 hours of community service in total over the course of the academic year. Although we met and exceeded the benchmark; several items of discussion surfaced as a result of this process. 

1. The definition of community service needs clearer guidelines

2. Hours may be under-represented or not reported

3. When reporting, students may not be attributing community service hours to the club/organization, therefore they are not logged for the club total through OCCE. 

4. This measure does not account for hours of community service completed through classes. 

5. We need a better tracking mechanism. 

Number of awards won at competitions (both team and individual).

Over the 2019-2020 academic year, SUNY Delhi students earned 10 competition awards, including 9 individual awards (8 ACF, 1 Chaine) and 1 team award (Gingerbread Team) 

Given the benchmark of 5 medals, we doubled that. This number will fluctuate from year to year given the following variables: 

• the number of students enrolled in CULN 300
• the number of competition events planned in the area
• the available budget 
• student interest in additional opportunities (outside of class or team)
• ACF policies/practices (for example, normally the team would compete in a state and regional event before advancing to the national, giving them the chance to earn a total of three medals; this year the ACF canceled the state and regional events, leaving only the national - which was then canceled due to Covid)
• Student success at these events (not every student will win a medal)

Student participation in/interest level (participation in teams/enrollment in course).

13 students in the past academic year participated in professional competition opportunities (actually competed). 

We did not reach the stated benchmark, "At least 20 students will participate in professional competition opportunities."

However, it should be noted that: 

• 13 students participated in the culinary team tryout
• 6 students participated in the gingerbread team tryout
• 10 students enrolled in CULN 300 

28 students demonstrated interest, but only 13 students participated. This is due, in part, to the fact that there are a limited number of spots available for the teams; additionally, none of the five students on the hot food team got to participate in a competition because it was canceled. "Participation" should be clearly defined to determine if it is measuring interest or completion. 

Number of students who complete course offered with SL designation.

Based on a review of enrollment from the 2019-2020 academic year, 40 students completed courses with an SL (Service Learning) designation. 

The benchmark stated that every student would complete at least one course with SL designation. Theoretically, our program requirements would meet this benchmark because each degree option (Culinary Arts, Event Management, and Hotel and Restaurant Management) all included at least one required course that had been designated as SL. 

• Culinary - HOSP 220
• Event Management - HTEL 250
• Hotel/Restaurant - REST 280, REST 290, HOSP 330 

However, only three courses in the fall 2019 semester had SL attribution: HOSP 220, HOSP 330, and REST 280 and there were no courses in the spring 2020 semester that had the SL attribution (when searched using BroncoWeb). This is strange because several courses have SL designation for the spring 2019 semester that do not have it in the spring 2020 semester. Further investigation needed. 

Additionally, there are several courses that may be eligible for SL designation but have not yet completed the process. 

Student reaction to SL experience.

We failed to gather this data. 

With no data to evaluate, the benchmark was not met. 

Number of guest speakers per year in the academic program.

Data collected reflects the following results per program area: 

• Culinary Arts - 3 
• Hotel and Restaurant Management - 4
• Event Management - 8 

The benchmark was that each program area would host at least five guest speakers in an academic year. We did not meet this benchmark as only one of our three program areas reported at least five guest speakers. 

Results may be skewed due to inaccurate or lack of reporting as well as missed opportunities for guest speakers due to Covid19. Additionally, some of the guest speakers served all three program areas, so they were counted in each area. Improvements to data tracking methods and a concerted effort to include more guest speakers would help improve numbers. 

Number of field trips per year in the academic program.

Data collection revealed the following results per program area: 

• Culinary Arts - 1
• Hotel and Restaurant Management - 3
• Event Management - 1

The benchmark stated that each program area would host at least three field trip opportunities in an academic year. We did not meet this benchmark as only one of our three program areas reported at least three field trips. 

Results may be skewed due to inaccurate or lack of reporting as well as missed opportunities for field trips due to Covid19. At least one planned, but canceled, field trip was reported. Improvements to data tracking methods and a concerted effort to include more field trips would help improve numbers. 

Student response to value added course activities.

We failed to gather this data. 

With no data to evaluate, the benchmark was not met.